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Sunday, 11 May 2014

This is the easiest chutney you can make. There is no need to cook any of the ingredients in this except the seasoning which is optional. This chutney is the usual accompaniment to breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada. It takes all of 5 minutes to make this.

Ingredients for Coconut, Peanuts and Putani chutney:

1/2 chopped fresh coconut

3tbsp putani / Roasted channa dal (optional)

4 to 5 green chillies

5 stem coriander leaves (optional)

2 cloves garlic (optional)

Tamarind as per taste

Salt as per taste

To prepare Coconut, Peanuts and Putani chutney:

1. Grind all the ingredients together by adding required amount of water.

Pesarattu, traditional Andhra Pradesh dish is prepared mainly with green gram. Sometimes little rice is added for crispness. Green gram is soaked, ground with spices and without fermenting it is prepared like dosa... Its a cooling agent so its best breakfast for summer too.. to keep body cool for the entire day. Pesarattu can be served with any chutney but It is usually paired with Allam Pachhadi (ginger chutney). To make this a special pesarattu sometimes people add a ladleful of upma into the dosa as stuffing. Both ways it tastes DELICIOUS!

Ingredients for Pesarattu/Moong Dal Dosa/Hesaru Kaalina Dose:

Whole Green gram – 1 Cup

Rice – 1/2 Cup

Cumin seeds – 1 table spoon

Green chilli – 3 no

Onion – 1 small one

Cilantro – 1/4 Cup

Ginger – 1 inch piece

Asafetida – generous pinch

Salt – as per taste

Water – to make a smooth batter

Oil – for making dosa

To prepare Pesarattu/Moong Dal Dosa/Hesaru Kaalina Dose:

1. Soak both Moong dal and rice together for overnight.2. Grind both dals and rice with ginger, green chillies, onion, salt, cilantro with required amount of water.

3. The batter will be coarse and you can adjust the thickness to your preference, not making it too watery. I prefer spongier pesarattu so keep my batter a bit on the thicker side - more thicker than regular dosa batter.

4. Heat a tawa and spread one ladle-full of batter into a dosa. Spread it thinner for a crisper version, it's entirely up to you. Drizzle with some oil and spread the minced onions on top (if using) cover it and cook. Turn the dosa and cook without covering.

Coconut, Peanuts and putani / rosted gram Chutney is a delicious tangy-hot dip. This is a simple, tasty and easy chutney recipe. This chutney is the usual accompaniment to breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada. It takes all of 10 minutes to make this, if you have roasted skinned peanuts on hand.

Ingredients for Coconut, Peanuts and Putani chutney:

1/2 cup peanuts

1/4 cup chopped fresh coconut

3tbsp putani / rosted gram (optional)

1/2tsp oil

4 to 5 green chillies

5 stem coriander leaves (optional)

Tamarind as per tasteSalt as per taste

To prepare Coconut, Peanuts and Putani chutney:

1. Dry rost the peanuts in medium flame till peanuts are slightly brown . switch off the stove and bring to room temperature.

2. In a kadai put oil, green chillies, coconut and coriander leaves and fry them till raw smell goes. switch off the stove and bring to room temperature. After that grind all together by adding salt and required amount of water.

3. After grinding them in smooth paste, add tadka with mustard seeds, dry red chillies and curry leaves if required. Coconut, Peanuts and Putani chutney is ready to serve with breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada

Tips / Notes:

·I don't prefer to put tadka for any chutneys so that i can use for more than one day by keeping it in refrigerator.

·I don't remove the skin of the peanut. you can remove the skin of the peanut to enhance the taste of chutney.

Peanuts Onion Chutney with Mint Leaves is a delicious
tangy-hot dip with peanut, onions, tamarind and green-chillies. This is a
simple, tasty and easy chutney recipe. Peanut chutney is the usual accompaniment to breakfast dishes like
upma, pongal, pesarattu, dosa, idli and vada. It takes all of 10 minutes to
make this, if you have roasted skinned peanuts on hand.

Ingredients for Peanuts onion chutney :

1/2 cup peanuts

3tbsp putani / rosted gram (optional)

1/2tsp oil

2 no's mid Onion chopped lengthwise

4 to 5 green chillies

20 fresh mint leaves

Tamarind as per taste

Salt as per taste

To prepare Peanuts onion chutney :

1. Dry roast the peanuts in medium flame till peanuts are slightly
brown. switch off the stove and bring to room temperature.

2. In a kadai put oil, onions, green chillies and mint leaves and
fry them till onion turns to brown colour. switch off the stove and bring to
room temperature. After that grind them by adding tamarind, salt and required
amount of water.

Tips / Notes:·I don't prefer to put tadka for any chutneys so that I can use for more than one day by keeping it in refrigerator.·I don't remove the skin of the peanut. You can remove the skin of the peanut to enhance the taste of chutney.

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I’m Savitha and I live in Singapore with my husband and two beautiful daughters.

I love to experiment with cooking, therefore started a blog post to share my recipes direct from my kitchen where I spend long time. I have fond memories of eating wonderful food especially Karnataka and Andhra cousins. Please do leave a comment or like on social networking sites like FB & Google+ if you like my blog post.